Barley and Beef Soup

Ingredients

• 2  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 1.5 cups carrots chopped ( 4 medium)
• 1 cup celery chopped ( 4 stalks)
• 5  garlic cloves minced
• 0.5 teaspoon kosher salt 
• 5 cups lower-sodium beef broth fat-free
• 2 cups onion chopped ( 1 large)
• 1 cup pearl barley uncooked
• 17 ounce beef roast au jus refrigerated
• 0.5 cup tomato purée 
• 2 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add onion, carrot, and celery to pan; cook 5 minutes, stirring occasionally.
3. While vegetables cook, heat roast beef according to package directions; drain, discarding drippings. Chop beef into 1-inch pieces.
4. Stir garlic into vegetables; cook 30 seconds. Stir in beef, barley, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until barley and vegetables are tender, stirring occasionally.
5. Remove and discard bay leaves.